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Easy Make Ahead Egg Muffin Cups for Breakfast Meal Prep

Six golden-brown Egg Muffin Cups with ham and peppers baked in a dark muffin tin.
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Bake these simple egg muffin cups for a protein-packed, grab and go breakfast perfect for busy weeks. They freeze and reheat well.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, chopped ham or turkey sausage
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped bell peppers (any color)
  • 1/4 cup chopped onion

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Distribute the chopped ham or sausage, cheese, bell peppers, and onion evenly among the 12 muffin cups.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and slightly golden brown.
  6. Let the egg muffin cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For freezer storage, let the cooked cups cool completely. Place them in a freezer-safe bag or container. They last up to one month.
  • To reheat from frozen, microwave one or two cups for 60 to 90 seconds.
  • Feel free to substitute your favorite low carb breakfast ingredients, like spinach or mushrooms, for the vegetables listed.

Nutrition

Find it online: https://afripaket.com/egg-muffin-cups-breakfast-meal-prep/